Cheeseburger Pizza
A thick chewy pizza crust topped with all your fave cheeseburger fixins. Ground beef, crispy lettuce, fresh tomatoes, crunchy onions, crinkle-cut pickles, and of course, Secret Sauce.
Equipment
Ingredients
- 1 250-280 gram pizza dough ball
For the beef
- ¾ lb ground beef (80% lean preferred)
- 2 slices american cheese
- 1 TBSP neutral oil
- ½ tsp onion powder
- ½ tsp garlic powder
- salt and pepper
Pizza toppings
- ⅔ cup low-moisture mozzarella cheese (shredded)
- 2 TBSP olive oil
- 1 clove garlic (minced or microplaned)
- 2 TBSP shallots (minced)
- ½ cup iceberg lettuce (thinly sliced or shredded)
- ⅓ cup red onion (thinly sliced)
- ¼ cup dill pickle chips
- 3 TBSP Hidden Valley Secret Sauce
For the pizza peel
- 2 TBSP all purpose flour
- 2 TBSP semolina flour
Instructions
- An hour before you plan to eat, preheat oven to 500°F with baking steel on a rack about 7" below broiler unit.
- Fifteen minutes before you plan to eat, heat 1 TBSP neutral oil in a skillet over medium heat. Cook ground beef with salt, pepper, garlic powder, and onion powder, until browned, using a wooden spoon or spatula to break it up.
- When there are just a few pink spots left, tear a piece of American cheese into pieces and add to the skillet. Continue cooking until cheese has completely melted into the beef mixture. Remove from skillet to a paper towel to drain. Set aside.
- Hand stretch pizza dough into a 10-12" circle and transfer to a pizza peel sprinkled generously with a 50/50 blend of all purpose and semolina flour.
- Mix olive oil with garlic and shallots in a small bowl and brush onto the surface of the pizza.
- Top pizza with crumbled ground beef and shredded mozzarella. Slide onto pre-heated baking steel and bake 4-7 minutes until the edges of the pizza are brown and bubbled on top, rotating halfway through and under the broiler for the final minute.
- Remove pizza from the oven. Top with shredded lettuce, red onion, and a generous drizzle of Hidden Valley Secret Sauce. Finish with dill pickle chips.
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